I LOVE SOUP
Here is a quick and easy one that is so SO tasty I make it a ton every winter.
This soup recipe came from my aunt Tante Christl. She loved it so much she made it all the time and would eat the whole pot on her own as she lived alone. My Tante Christl is gone now. I miss her a ton. She was an amazing woman and she loved me so when I make this soup all the time it makes me think of her. One of the most amazing things about her is that she walked. Well she called it walking but it was hiking. This was years ago when she was into her 70s and before I started running at all… she had a walking group she was part of and regularly walked 10-15 km. At the time I couldn’t fathom walking that far… since then I have run a few half-marathons, I wish she had been around when I did that or that I could have gone on some of her walks. She used to take beautiful photos on her walks of plants and flowers and make cards from them. I still have some.
I love to cook as you guys may know. When I do recipes from loved ones who are gone I like to imagine them with me – maybe they are guiding my hands making it taste better. Maybe not but it makes me happy to think that way so there you go.
So here is her recipe – amazing Carrot Soup that I too can eat the whole pot of on my own over the week… It seems to come from a cookbook but all I have is this copy she gave me just like this with her sticky note still attached to the top. Wish I could reference it properly (if you know where it comes from please tell me so I can).
As I type this I realize that I seem to have modified the original version over the years…
2 Tbsp butter
1 very large onion chopped
14 young carrots scraped and cut into pieces (I use a bag of regular carrots)
2 large potatoes peeled and cut into chunks
1 small bouquet fresh parsley
8 cups water
2 Knorr chicken bouillon cubes
1/3 cup whipping cream (I NEVER use this and neither did my aunt – skip it!)
cayenne pepper and salt to taste (I rarely add any – the bouillon cubes are salty enough and I don’t find it needs the cayenne)
In a large sauce pan, melt butter and add chopped onion and gently sauté for 15 minutes. Do not brown -NOTE: I skip the onions as they tend to make my husband and I have more gas than we would like – TMI? too bad, my blog, my rules 🙂 Add carrots, potatoes, water, bouillon cubes and parsley. Boil and reduce heat to gentle boil for around 30 minutes or until veggies are really tender. Remove parsley. Transfer remaining in batches to blender to puree until very smooth. Here you can add the extra salt or cayenne and garnish with a little cream and fresh parsley.
Yeild is about 8 cups (seems much more to me usually)
Hope you enjoy!